|
Cut off stem ends of peppers and blend together with 1/2 of the vinegar, peppers, mango, and the juices. Do not stick your nose in the blender and take a whiff after you open it. In fact, open the windows in the kitchen when making this, and avoid sniffing the fumes from the blender, or pot while it is cooking. Bring the rest of the vinegar and sugar to a boil, add the contents from the blender and bring to a boil for two minutes. Add the certo and bring to a boil again. Skim , pour into jars and seal. Let cool upside down, so the seal becomes vacuum packed. Makes about 24 oz of jelly.
|
